Corn, Rice, and Wheat Seed Drying by Two-Stage Concept

Jittanit, Weerachet; Srzednicki, George; Driscoll, R. H.

doi:10.1080/07373937.2010.485081

Cited by 35 publications

(22 citation statements)

References 22 publications

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“…The consideration of taste value is important when trying to improve the drying quality of rice, due to breakage, [28] color, and appearance, [26] selected as evaluation indexes of rice quality in drying of rough rice. [29] CONCLUSIONS…”

Section: Effect Of Drying Parameters On the Texture And Taste Attribumentioning

confidence: 98%

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

et al. 2011

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The effects of drying conditions, viz. drying temperature, surface velocity, and initial moisture content, on the quality characteristics of cooked rice, including both texture and taste attributes, were investigated. A response surface methodology was employed to analyze the effects of drying conditions on the cooked rice quality and to optimize the drying parameters. The results show that moisture content is the most important positive factor, followed by drying temperature with a negative effect, and surface velocity is the least important, with a negative effect on taste. The drying conditions exert the significant effects on the texture and taste attributes of cooked rice. Drying temperature has a positive effect on the cohesiveness value of cooked rice and negative effects on the partial quality attributes, including hardness, gumminess, chewiness, stickiness, color, and flavor. The increase of surface velocity may cause an increase in cohesiveness and color and a decline in hardness, gumminess, smell, palatability, and flavor. Higher moisture content of rough rice contributes to improved color and palatability attributes and reduce the hardness and gumminess indexes. The overall taste value of cooked rice for the dried rough rice has a positive correlation with the hardness, gumminess, and stickiness (p < 0.05). Results suggested that the highest taste value for the rough rice was obtained under optimal conditions of drying temperature of 35.13 C and surface velocity of 0.41 m/s for rough rice with an initial moisture content of 19.69%. The result was verified by validation experiments.

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Section: Effect Of Drying Parameters On the Texture And Taste Attribumentioning

confidence: 98%

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

et al. 2011

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“…In contrast, the corn drying without zeolite needed 150 minutes for same level moisture content. Compare with literatures, the drying with zeolite performed in this method can shorten drying time 0.75 -1.0 hours [4,5, 6,7]. The time was shorter at higher zeolite in the mixture (zeolite to corn ratio 1:1).…”

Section: A the Effect Of Different Composition Between Zeolite And Cornmentioning

confidence: 87%

“…The research was continued in 1982 in which indicated that the lower temperature resulted lower energy efficiency [6]. C Jittanit, et al (2010) also attempted to increase the performance of fluidized corn and rice by implementing two stages dryer [7]. This process can reduce operational temperature as well as improve the quality of corn during storage.…”

Section: Introductionmentioning

confidence: 99%

Corn Drying with Zeolite in The Fluidized Bed Dryer under Medium Temperature

Djaeni

Aishah

Nissaulfasha

et al. 2013

JTS

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Abstract-Drying is an important step to find high quality of corn. Based on Standard of National Industry, populer as SNI, number 01-3920-1995, the corn was well stored at moisture content 14% or below (wet basis). However, conventional corn drying dealed with in-efficient energy process and corn quality degradation. This research evaluated the performance of corn drying assisted by zeolite as moisture adsorbent. In this process, the zeolite and corn were placed in the dryer fluidized by warm air as drying medium under 40 -50 o C. The air evaporated water product from corn, and at same time the zeolite adsorbed moisture in air. So, the relative humidity of air in dryer can be kept low in which enhanced the driving force for drying. Beside that, the moisture adsoprtion by zeolite was exothermic process that can supply the energy for drying or keep the dryer temperature. Thus, the drying rate can be faster. This work foccussed to observe the effect of drying temperature, air velocity, and corn to zeolite ratio on drying time as well as corn quality. As indicators, the drying rate was estimated and the proxymates content such as protein, fat, and carbohydrate content were analyzed. The results showed that compared with conventional fluidised bed dryer, corn drying with zeolite, can speed up drying time as well as improving the constant of drying rate. In addition, the corn proximate nutrition content can be well retained. At operating temperature 40 o C, air velocity 9 m.s -1 , and zeolite to corn ratio 1:2, the drying time can be 60 minutes shorter compared to that without zeolite.Keywords-Corn, zeolite, fluidized bed dryer, drying rate Abstract-Pengeringan merupakan tahap yang penting untuk menjaga kualitas jagung selama masa penyimpanan. Sesuai SNI 01-3920-1995 kualitas jagung akan terjaga dengan baik apabila disimpan dalam kadar air dibawah 14% (basis basah). Tetapi, teknologi pengeringan jagung konvensional terkendala dengan ketidakefisienan energi dan turunnya mutu selama proses. Penelitian ini mempelajari pengaruh zeolite untuk meningkatkan performansi pengering. Dalam proses ini zeolite dan jagung dimasukkan dalam unggun dan difludisasikan dengan udara pada suhu 40 -50 o C. Udara menguapkan air dari jagung, dan pada saat yang sama, zeolite n menyerap air dari udara. Sehingga kelembaban udara dalam kolompengering dapat dijaga rendah, yang akan meningkatkan driving force pengeringan. Disamping itu, penyerapan air oleh zeolite merupakan proses eksotermis yang akan menyediakan panas sensibel untuk proses pengeringan. Sehingga proses dapat lebih cepat. Pada tahap ini mengkaji pengaruh suhu, kecepatan udara, dan zeolite terhadap waktu pengeringan dan mutu jagung. Sebagai indikator, kecepatan pengeringan dihitung, dan kandungan nutrisi jagung seperti protein, karbohidrat dan lemak, dianalisa. Hasil menunjukkan bahwa dibandingkan dengan pengeringan konvensional, pengeringan jagung dengan zeolite mampu mempercepat proses pengeringan serta meningkatkan konstanta kecepatan pengeringan. Terlebih lagi, kandungan nutrisi...

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“…[13][14][15][16][17][18][19] However, drying with fluidized bed dryer is recommended to reduce moisture not less than 22% (d.b.) for acceptable head rice yield.…”

mentioning

confidence: 99%

“…Two-stage drying has been as a possible drying technique due to its better performance in high-moisture paddy drying by many researchers. [18,[20][21][22] One of them, Prachayawarakorn et al [20] claimed that the fluidized bed dryer is an efficient dryer for first-stage drying followed by the ambient air ventilation method for second-stage drying.…”

mentioning

confidence: 99%

Improving head rice yield of glutinous rice by novel parboiling process

et al. 2016

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Most commercial parboiled rice is produced from high amylose content rice. Glutinous rice, which is lacking in amylose content, is generally consumed in Southeast Asian countries. Rare study of parboiling glutinous rice has been observed. In this study, glutinous rice was improved in head rice yield by a novel parboiling process. Two rough glutinous rice, RD6 and BGR cultivars, were soaked with hot water at 70±5 °C for 3 hours. The rice's moisture content after soaking was 50-52% (d.b.), it was dried with hot air and superheated steam at 110, 130 and 150 °C in a fluidized bed dryer. The results show that, superheated steam at all drying temperatures can improve the high head rice yield in both parboiled glutinous rice cultivars better than hot air drying. Higher temperature drying caused L* value to decrease but the b* value increases in RD6 whereas in BGR all color values decreased and ∆E* was increased when the drying temperature increased. Increasing drying temperature presented a softer texture of both glutinous rice cultivars. Upper 130 °C, completed gelatinization of both varieties can be obtained and seen by SEM and DSC. This technique of using high temperature fluidized Downloaded by [University of Cambridge] at 08:05 01 June 20162 bed drying can produce completely parboiled glutinous rice in a single process instead of two conventional processes, steaming and drying, in series.

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Corn, Rice, and Wheat Seed Drying by Two-Stage Concept

Cited by 35 publications

References 22 publications

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

Effect of Drying Conditions on the Texture and Taste Characteristics of Rough Rice

Corn Drying with Zeolite in The Fluidized Bed Dryer under Medium Temperature

Improving head rice yield of glutinous rice by novel parboiling process

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